Tag Archives: Meat

The preparation time for this dish is 5 minutes. The easiest dish to prepare and then into the oven for 1-1 1/2 hours. Read a book, watch a great movie, get office or house work done while your oven does the work!

Choosing a Pork or Beef Roast. Allow for water loss when working with meat, measure 5 ounces per person.

3 onions peeled and quartered (Red or Yellow)
Do Not peel following vegetables to optimize flavor of dish.

4-6 Red Potatoes washed and quartered

4 Carrots quartered

3 Zucchini’s quartered and lightly salted (removes bitterness)

Salt and Pepper to taste

1 teaspoon Turmeric

2 Garlic Cloves (peeled and minced)

1/4 c. Olive Oil

Pork or Beef Roast (washed and patted dry with paper towels)

1 tsp each Salt

1 tsp dried Sage( or 1 Tbsp freshly chopped) .

1/4 tsp Black Pepper

3-4 Rosemary Sprigs

1 1/2 c. Water

2 Tbsp soy sauce for Pork Roast

1 cup red wine for Beef Roast

1 Tbsp vegetable oil

DIRECTIONS
Preheat oven to 450 F (232 C).

In an oven safe dish place washed and quartered vegetables. With a large spoon turn 1/2 tsp salt, 1/4 tsp pepper, 1 tsp turmeric, rosemary springs, garlic, olive oil into vegetables until they are well coated. Place into oven set at 450 F.

Place skillet on medium high heat for 1 minute and then add 1 Tbsp vegetable oil. Add meat to skillet and sear each side for about 2 minutes. The meat is ready to turn when is easily releases itself from pan. (Don’t fight to detach! The meat will detach itself once completely seared on one side.)

Leaving vegetables in the oven to continue baking. Reduce oven temperature to 325F (150C) when placing roast in the oven and bake roast for 20 minutes per pound (450 grams). Internal temp. will reach 160 F or 72 C. Using oven gloves, carefully remove pan from oven and place onto a pot pad. Keep covered and allow roast to rest for 10 minutes. With a large meat fork and butcher knife thinly slice meat. Remove vegetables from oven and with large spoon, gently place vegetables around meat for presentation. Buon Appetito!

Diverticula are small pouches in the wall of the digestive tract. They occur when the inner layer of the digestive tract bulges through weak spots in the outer layer. (This is similar to what happens when an inner tube bulges through a tire.) People who have these pouches are said to have diverticulosis. Sometimes one or more of these pouches becomes inflamed or infected, a condition called diverticulitis. Some people with diverticulosis become aware of the condition only when diverticulitis occurs.

Diverticulosis is a very common condition in the United States.Diverticulosis is more common in developed or industrialized countries, such as the United States, England, and Australia, where the typical diet is low in fiber and high in highly processed carbohydrates, diverticulosis is common. Diverticulosis first appeared in the United States in about 1900. This was the same time that processed foods were first introduced into the US diet. Diverticulosis is much less common in countries of Asia and Africa, where the typical diet is high in fiber. (For more information on diverticulitis, check with the Mayo Clinic at http://www.mayoclinic.com/health/diverticulitis-diet/HQ00548)

Most people recover from diverticulitis without problems if they receive appropriate treatment. Diverticulosis and diverticulitis can be prevented by changes in lifestyle and habits.

Diverticulosis is thought to be caused by increased pressure on the intestinal wall from inside the intestine. As the body ages, the outer layer of the intestinal wall thickens. This causes the open space inside the intestine to narrow. Stool (feces) moves more slowly through the colon, increasing the pressure. Hard stools, such as those produced by a diet low in fiber or slower stool “transit time” through the colon, can further increase pressure. Frequent, repeated straining during bowel movements also increases pressure and contributes to formation of diverticula. Diverticulosis in developed countries is blamed largely on the typical diet, which is low in fiber. For more information on Diverticulosis.

Meat and Protein Choice:Well done, tender meat (lean), fish (wild caught) high in Omega 3 which will reduce inflammation within intestine. eggsAvoid beans & lentils Avoid all nuts and seeds, as well as foods that may contain seeds (such as yogurt)

DairyTwo servings per day skim or 1% milk

FATSAvoid saturated fats such as butter, margarine, Trans Fats, mealt high in fat content.MCT oil is most gentle on the intestine. You can also try plant oils. Extra Virgin Olive Oil, canola, avocado and peanut oils.

The danger of a high Protein diet, which is commonly linked to a high animal fat diet seems to be up for discussion again during January, the month of the diet!

While a small amount of animal fat can be found in ones diet beef, chicken, fish and poultry should be consumed in the amount of 4 oz /day (114g a day). Eating a deit high in animal fat is dangerous, a.ka. Saturated Fat and is the culprit of high cholesterol. (Unsaturated Fat comes from plant oils and nuts.) Our liver already produces a perfect amount of cholesterol (1g/day) to meet our hormone needs.
A high animal fat diet is dangerous, especially, if there is a lack of fiber and exercise in ones daily routine. Pathologies such as artherosclerosis (hardening of the arteries due to fat lined within veins and arteries of heart, which block oxygen to the heart, causing a portion of the heart to die.), heart attack, stroke, arthritis, inflammation and kidney failure.

The heart healthy Omega 3,6, found primarily in fish (and walnuts 1 oz or 28g /day) should be consumed 4-6 oz/ day or 114-168g/day three -four times a week. This nutritional fat is a healer in that it is largely responsible for reducing inflammation of all types.

Give yourself permission to enjoy hamburgers, steak, sausage, porkloins and pies, but monitor them carefully in a daily and weekly diet as to curve nutritionally linked diseases.